- 1 Rotisserie chicken from your deli (I purchased a garlic & herb Rotisserie chicken)
- 4 cans Pillsbury buttermilk biscuits
- 3 to 4 cups water
- 2 chicken bouillons
- Salt & Pepper to taste
- Garlic & Herbs seasonings (I like Webers but whatever you have will work)
- 1 can evaporated milk
- 2 to 3 tablespoons cornstarch (depending on how thick you prefer for thick use 3 tbsp for less thickness use about 2 tbsp)
In large soup pot add about 1 cup water and chicken bouillons bring to a simmer on medium heat.
Debone the chicken and add to the water/bouillon mixture and continue simmering then add the remaining water.
Bring chicken to a medium to hard bowl.
Open the biscuits and start tearing off pieces of biscuits roll into a dime to nickel size ball depending on size of dumplings you prefer (I used all 4 cans biscuits) Drop biscuit dumplings one by one into boiling water. Stir occasionally during this process if it starts getting full make sure dumplings are falling beneath the dumplings on top.
Boil until dumplings are done it does not take long maybe five to ten minutes.
Pour evaporated milk into a large cup add cornstarch and stir vigorously until clumps are gone pour into dumplings and boil just a few minutes until desired thickness. I used about 2 1/2 tablespoons cornstarch but I like a thick Chicken-N-Dumplings.
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